Steven Konarik’s Beer Bread
Yields 2 Loaves

3 cups self-rising flour
2 tablespoons granulated sugar
1-12 oz beer, preferably dark
10 ounces unsalted butter, melted
1/2 cup caramelized onions
1/2 cup julienne of sundried tomatoes
1/2 cup julienne of Kalamata olives.

Preheat oven to 400 degrees F.

Pour 3 ounces melted butter into each loaf pan.

In separate bowl, combine flour and sugar with onions, tomatoes, and olives. Add beer slowly to mixture while gently folding with hand until dough forms batter-like consistency. Divide into each loaf pan and pat down. Pour remaining 2 ounces of butter onto top of batter and bake 15-20 minutes.

Ruth Meric Catering
can be reached at 713/522-1448.